Sentences with phrase «winter squash so»

I don't like winter squash so I used sweet potatoes instead.

Not exact matches

This time of year my favorite produce includes butternut squash and certain varieties of winter pears, so I thought why not update my favorite food of all time with these delicious wintertime crops?

here in northern cal, we (i) are just getting starting with our winter squashes, so at the beginning of squash season this fits in so nicely!

Butternut skin slips off so easily and I have recently discovered that acorn, buttercup and most winter squash skins are edible!

Cooked winter squash freezes well (fortunately) so if you are dealing with excess just cook it, peel it, pack it in freezer bags, and freeze for later use.

This so - easy soup recipe is the perfect way to use butternut squash all throughout the fall and winter months.

I love them best with just butter and salt (we totally won't talk about how much butter I use), but Winter squashes are also so darn good used in recipes.

Squash soup with coconut milk is one of my favorite winter soup bases — you can flavor it so many ways.

And we have roughly a million (ok, seven) winter squash on the counter right now, so you know I am looking for ways to eat them up.

As much as I love Butternut Squash I really can't disassociate it with the winter months so I tend not to eat it during Spring and Summer.

It's also wonderful right now... so early in the winter - squash - get - in - my - face season when every bite tastes fresh and heaven - sent.

That experience kind of kept we away from the spaghetti squash, but it's a versatile veggie so I knew I needed another method if I was going to be able to enjoy some «spaghetti» during the winter.

You could certainly make this with any other winter squash, it's just that kabocha is the best, so why would you:) Other greens, like chard or collards, work in this as well, just adjust your cooking times accordingly so the greens are wilted, not crunchy.

I shared a Winter Citrus + Squash Salad for my birthday yesterday (I know it's now spring but it's still somewhat cold and you can still access these ingredients right now, so meh!)

Hubbards are so big you may find you have leftovers, in which case you can easily make a delicious Winter Squash Spice Cake.

Winter squash can be kept for a long time in cool storage, so buying cases of squash in the fall and storing them will stretch your food budget and stock your pantry with nutritious goodness.

I had never seen these squash before so as a HUGE winter squash lover, I was very excited to try a new kind!

Pumpkin, sweet potatoes, and winter squash (especially butternut) are some of my absolute favorite foods, so I am always sure to cook with them as much as possible during this time of year!

However I still have fall on my mind, I am so ready for pumpkin, apples and other winter squash.

I had peppers and celery to use up so that's what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.

Then give our recipe for winter squash gratin a try — it features a healthy helping of delicious winter squash, so you know it won't lack in flavor at all.

a try — it features a healthy helping of delicious winter squash, so you know it won't lack in flavor at all.

It's worth the expense so I can enjoy this delicious and versatile squash which is a staple in so many of my favorite fall and winter recipes.

However winter squash is allowed, so I found myself experimenting with all different types of winter squash that previously I would have barely glanced at.

But winter squash is also great because it keeps forever, so we don't feel a whole lot of time pressure to use it.

The flavor isn't a lot different from other winter squash, so you'll like it if you like butternut!

Winter is finally here in Texas, so bring on the squash!

I love all winter squash but butternut is great because it is so versatile.

Make this so - easy vegetable side dish with any winter squash you have on hand — we love it with butternut.

So, for the first time in many a long year, I had to buy a winter squash, in this case a butternut.

I love how winter squashes store so well.

What a great collection, everything looks so good, I really love the winter squash soup in the little glasses!

My CSA boxes have been overflowing with winter squash, so that shouldn't be a problem for me

So far this month, we've shared gluten - free recipe links for winter squash and parsnips.

Anyway I have a bumper crop of spaghetti squash for I seem to have an issue with gluten these days so grew a bunch to dehydrate to enjoy over the winter / spring, but when I saw your recipe I decided I must prepare this asap (like day after tomorrow) for my husband, daughter, and myself who love oriental flavors.

There's no better time to rethink your peeling approach than winter, when the seasonal produce — from carrots to squash to sweet potatoes — is all so peeler - friendly.

At this time of year, Pennsylvania - grown produce is abundant and beautiful - from heirloom apples to the countless varieties of winter squash - but no fall vegetable is quite so loved as the pumpkin.

If that's not so likely, or if cracking open a pumpkin is just too much of a pain for you, feel free to sub your favorite sweet winter squash.

The weather is perfect, the leaves are changing and winter squash is in (inexpensive) abundance at local farms and farmers markets so I buy in bulk and save it to help our food budget all year.

Add chopped onions, garlic and leeks and sautée for a minute or so, then add grated fresh ginger, cinnamon, turmeric and a pinch of salt, then add chopped pumpkin (or any orange winter squash will do), sweet potato and carrots.

So does winter squash (but we like to pull them out, roast them, and eat them separately as «pumpkin seeds» sprinkling them on our salads just to make sure we're getting «enough fat»... when all we have to really do is eat the whole fruit..

I eat my higher carbohydrate whole plant foods like potatoes, winter squash (I eat winter squash for breakfast sometimes), grains (including pasta) in the earlier part of the day so that I have time to burn off the calories.

So my question is, I'm currently 10 days late to get my period and yes it's possible I could be pregnant but I wanted to know if the addition of eating about a pound of safe starches (from white potatoes, plantains and winter squash) and intermittent fasting could affect my period?

I know I need to go slow and add carbs one at a time... so far Japanese sweet potato — one a day mixed up in my daily bowl of 6 oz protein (including 3 boiled eggs), 1/2 cup spinach / brocoli cooked, 12 baby carrots and one small beet — steamed or and 1/3 cup orange winter squash... 2 tabs my homemade mayo — chopped up and mixed in my daily bowl and wrapped in nori sheets — I eat ever 2.5 or 3 hours stop at 5 start again at 7 am... so far so great!

In today's post, I'm sharing a recipe for the perfect Winter warmer — Creamy Butternut Squash Soup with Maple - Glazed Chickpeas With its delicious, sweet flavour and golden orange hue, this soup is so bright and cheery that it's bound to put a smile on your face.

It may be due to my rebellious ways to squash «fashion rules» or they blend so well with the lovely winter white snow.

I've still got some squash in the Strategic Winter Squash Reserve so I'm eyeing your Thai Butternut Squash soup — though the Salmon and Dill chowder looks good as does the onion chsquash in the Strategic Winter Squash Reserve so I'm eyeing your Thai Butternut Squash soup — though the Salmon and Dill chowder looks good as does the onion chSquash Reserve so I'm eyeing your Thai Butternut Squash soup — though the Salmon and Dill chowder looks good as does the onion chSquash soup — though the Salmon and Dill chowder looks good as does the onion chowder.

I know we are all trying to stay warm this winter so why not warm up with our Spicy Butternut Squash recipe?

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Part of the reason why we eat it so often is the variety — there are both summer and winter squashes, which vary in flavor and texture.